Annual mead made with apple, chokeberry and elderberry juice. As the first mead from Pasieky Jaros, the jubilee mead was now matured in oak barrels. In a retro design reminiscent of the brand's beginning year. Collectors Edition.
Thirty years ago, on November 12, 1991, PPHU Pasieka Maciej Jaros was registered in the Commercial Register of the Tomaszów Mazowiecki Municipal Office. So long ago and so recently.
It is our tradition to produce Jubilee mead for the anniversary of our company. This year is no different. However, we approached the topic nostalgically. The bottle, label and contents refer to our first mead in a ceramic bottle. I don't know if you know, but our first mead matured in oak barrels. It took us almost thirty years to return to our roots. The current Jubilee mead was first stored in a tank for a little over three years and then we left it to mature in an oak barrel for bourbon for 8 months. Due to the fact that the mead itself was made from extremely aromatic bee honeys and subsequently matured in barrels, it gained an extraordinary depth of taste. Alcohol content around 16%.
Filled with 1062 bottles of 0.75 liters.
The label of the current annual edition is also inspired by the original from 1991. Below is the original text from the back label from 1991:
Natural bee honey from buckwheat and honeydew obtained in Zamojski, spring water, natural spices and herbs were used for the production. The mead reached its taste after several years of maturation.
As in the old days, no artificial colors, flavors or stabilizers were used in the production. By taking these measures, it would be possible to speed up production and reduce costs - but that would run counter to our goal.
The taste and nobility of mead is preserved by storing it in bottles made by the old pottery method from Bolesławiec clay - as was the case in the old days.
However, when drinking, it is necessary to remember what the proverb says:
"A little honey turns red, a lot of honey changes speech."
Melomel is a fruit mead with is fermented from honey and fruit juices.
This mead was made cold. This means that during its production, the honey was not heated above 40-45 °C, which is the normal temperature in nature to which honey is resistant. At higher temperatures, some precious components of honey can be damaged and degraded. Cold-made mead is the best choice.
Producer Pasieka Jaros
Production of traditional Polish mead started in 1991.